Author
Topic: Asparagus (Read 2482 times)

After trimming the stalks, toss them into a bag with some olive oil, jut enough to coat them. Then lay them out on a baking sheet, sprinkle a little kosher salt all over them, and a little black pepper if you like, then roast them in a hot oven (450) for 8 to 10 minutes, until they're tender but still snappy.

Really good way to prepare asparagus!

You beat me to it, Shoo. This is the ONLY way I do asparagus now.

A variation of it is to do as above and add a bit of chopped garlic to the oil mixture.

Another variation is once the asparagus is finished roasting, toss in a small amount of balsamic vinegar. It is to die for!

ETA: I just noticed this was an old thread and I responded on the first page.

After trimming the stalks, toss them into a bag with some olive oil, jut enough to coat them. Then lay them out on a baking sheet, sprinkle a little kosher salt all over them, and a little black pepper if you like, then roast them in a hot oven (450) for 8 to 10 minutes, until they're tender but still snappy.

Really good way to prepare asparagus!

You beat me to it, Shoo. This is the ONLY way I do asparagus now.

A variation of it is to do as above and add a bit of chopped garlic to the oil mixture.

Another variation is once the asparagus is finished roasting, toss in a small amount of balsamic vinegar. It is to die for!

ETA: I just noticed this was an old thread and I responded on the first page.

My DH loves it in an omlet. Me, I hate eggs and will eat the asparagus just steamed with lemon juice (you'd swear they were a plate of Snickers bars with the amount of enjoyment I get out of them). I love them!

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